Everything Spiced Shrimp Broccoli And Potatoes Recipes

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BOW-TIE PASTA WITH BROCCOLI AND POTATOES



Bow-Tie Pasta With Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
2 medium potatoes, peeled and cut into 1-inch pieces
1 large bunch broccoli, florets and some chopped stems
12 ounces bow-tie pasta
4 tablespoons unsalted butter
2 leeks, white and light green parts only, sliced into half-moons
Freshly ground pepper
1 head Boston lettuce, torn
1 1/2 cups grated fontina cheese (about 4 ounces)
1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
  • Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
  • Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Nutrition Facts : Calories 735, Fat 27 grams, SaturatedFat 17 grams, Cholesterol 83 milligrams, Sodium 1451 milligrams, Carbohydrate 96 grams, Fiber 9 grams, Protein 29 grams

SHRIMP WITH BROCCOLI IN GARLIC SAUCE



Shrimp with Broccoli in Garlic Sauce image

I really wanted to recreate my favorite Chinese take-out dish. After several attempts, here is the result! Serve over hot cooked rice.

Provided by AkronJoya

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 4

Number Of Ingredients 11

2 cups fresh broccoli florets
1 tablespoon water
2 tablespoons peanut oil
4 large cloves garlic, minced
1 cup low-sodium chicken broth
1 tablespoon soy sauce
1 tablespoon oyster sauce
2 teaspoons grated fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
¼ cup canned water chestnuts, drained
2 tablespoons cornstarch

Steps:

  • Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
  • Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

Nutrition Facts : Calories 197.7 calories, Carbohydrate 10.1 g, Cholesterol 173.6 mg, Fat 8 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 1.5 g, Sodium 495.9 mg, Sugar 1.3 g

BROCCOLI AND SHRIMP-STUFFED POTATOES



Broccoli and Shrimp-Stuffed Potatoes image

This is a twist to the traditional twice baked potatoes. A meal itself or great as a side with a good steak!

Provided by Kim127

Categories     One Dish Meal

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 12

2 large baking potatoes
2 tablespoons vegetable oil
1 onion, minced
2 garlic cloves, minced
2 cups broccoli, 1 inch pieces
1/4 cup water
1 cup diced cooked shrimp
1/2 cup sour cream
salt
pepper
3 tablespoons fresh parmesan cheese, grated
1 tablespoon butter

Steps:

  • Preheat oven to 400°F.
  • Wash the potatoes, prick them and bake in preheated oven for about an hour or until tender.
  • Set aside.
  • In a 10-inch skillet, heat oil over medium heat.
  • Add the onion and cook for 5-7 minutes until golden.
  • Add the garlic and broccoli and cook, stirring, for 1 minute.
  • Add 1/4 cup water, cover and let steam for 2-3 minutes or until broccoli is crisp tender (if water not evaporated at this point, pour off any water left).
  • When cool enough to handle, halve the potatoes lengthwise.
  • Scoop out the flesh into a bowl, leaving a thin shell.
  • Mash the potato.
  • Add the broccoli mixture, shrimp, sour cream and salt and pepper to taste.
  • Stir gently until mixture is combined.
  • Spoon the filling into the potato skin shell and transfer to a well-buttered shallow baking dish.
  • Spoon any leftover filling around the potato shells.
  • Sprinkle the top fo the potatoes with Parmesan cheese and dot with butter.
  • Bake in oven for 15-20 minutes, until heated through.

Nutrition Facts : Calories 509.3, Fat 33.9, SaturatedFat 13.7, Cholesterol 53.2, Sodium 276.8, Carbohydrate 44.3, Fiber 6.1, Sugar 7.3, Protein 10.9

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES



Everything-Spiced Shrimp, Broccoli and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1 1/4 pounds small red potatoes, quartered
Kosher salt
4 cups small broccoli florets (about 9 ounces)
6 ounces (heaping 2/3 cup) chive-onion cream cheese
Freshly ground pepper
1 1/4 pounds peeled and deveined large shrimp
1 tablespoon extra-virgin olive oil
2 tablespoons everything seasoning, plus more for topping
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Steps:

  • Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
  • Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
  • Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
  • Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

HOT HONEY ROASTED SHRIMP AND BROCCOLI



Hot Honey Roasted Shrimp and Broccoli image

This sheet pan hot honey roasted shrimp and broccoli is a lifesaver during the weekday-it'll be on the dinner table in 30 minutes.

Provided by Sheela Prakash

Categories     Dinner

Time 33m

Yield 4

Number Of Ingredients 14

For the rice
1 cup long grain rice
For the hot honey
3 tablespoons honey
1 teaspoon red pepper flakes
For the shrimp and broccoli
1 pound broccoli, cut into bite-sized florets
3 tablespoons olive oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper
3 tablespoons hot honey, divided
3 cloves garlic, minced
1 pound uncooked large shrimp, peeled and deveined (31/35 size)
Red pepper flakes and lime wedges, for serving (optional)

Steps:

  • Arrange the oven rack and preheat the oven: Arrange a rack in the middle of the oven. Preheat the oven to 400°F.
  • Make the rice: Bring a large pot of salted water to a boil over medium-high heat. Add the rice and continue to boil until tender, about 30 minutes. Drain the rice well through a fine-mesh strainer, return the rice to the now-empty pot off the heat, cover, and let steam for 10 minutes.
  • Finish making hot honey and season the shrimp with salt and pepper: Meanwhile, in a small bowl, using a whisk, combine 2 tablespoons hot honey, remaining 1 tablespoon olive oil, and the minced garlic. Season the shrimp with the remaining 1/2 teaspoon kosher salt and the remaining 1/4 teaspoon freshly ground black pepper.

Nutrition Facts : Calories 370 kcal, Carbohydrate 35 g, Cholesterol 239 mg, Fiber 4 g, Protein 30 g, SaturatedFat 2 g, Sodium 1437 mg, Sugar 15 g, Fat 13 g, UnsaturatedFat 0 g

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